Category Archives: 2-4 Years

How to cook Kerala Matta Rice ? Cooking Kerala Matta Rice in Pressure Cooker – Mattai Arisi samaipadhu eppadi ?

Kerala Matta Rice/Palakkadan Matta Rice/Red Parboiled Rice was considered a Royal food in Chera/Chola Kingdoms due to the richest nutrients present in it.

Red-hued outer husk is the pericarp which is rich in minerals, vitamins and dietary fibre. This is removed in polished white rice. Polishes might look good on nail and face, but not in rice. I request my readers to switch to Matta rice for better health. My kid is eating this from 3.5 years of her age. Do initiate the change !

Calcium-rich Matta Rice is ideal for Moms-to-be, Pregnant ladies , Lactating moms and kids. Protein-rich Matta Rice is good for dads-to-be and kids. I have used Kerala Kuthari Matta Rice for this recipe..

Matta Rice Recipe – Ingredients

Preparation Time : 2 mins | Cooking Time : 20 mins | Soaking Time : 1 hr
Serves : 2 | Suits: 1+ Year babies and whole family

Kerala Matta Rice – 1 cup
Water – 5 cups

Preparation – How to cook Kerala Matta Rice using Pressure Cooker?

1.Take a cup of Matta Rice and wash twice or thrice.2.Soak the Matta rice in lots of water for an hour, minimum. Take the soaked matta rice and transfer to Pressure cooker. Add 5 cups of water to it.3.Close it, put on the whistle and cook in high heat(#8 in knob stove) for 1 whistle. Then, reduce heat to low-medium(#4 in knob stove) and cook for 15 minutes. Cut off the heat and wait for 15-20 more mins for the pressure to release naturally.4.Strain the starch water as shown below. It will take 15+ minutes to drain completely.    Serve the rice with any curry of ur choice !

Tips/Tricks in cooking Matta Rice

  • Do not wash the rice directly in pressure cooker. Wash in another vessel and then transfer the rice to cooker so that any dirt or sand settles in water in the vessel.
  • If you want to cook more rice…,
    • Do not double the water. Just increase 2 more cups for every more cup of rice.
    • Also, use bigger cooker if it’s more than a cup of rice.
    • If it is more than 2 cups of rice, I would recommend to cook in a vessel(with rice and water) inside cooker(with lil water in the base) to avoid overflowing while cooking.

Nutritional Benefits of Matta Rice

Matta Rice – Dietary Fiber, Protein, Magnesium, Calcium, Zinc, Manganese, Selenium, Iron, Vitamin B6

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Manathakkali Keerai Muttai Poriyal | Black Night Shade Egg Fry | Sukuti Keerai Mutta Poriyal

Black Nightshade/Manathakkali/Milaguthakkali/Sukkuti Keerai is a summer-special natural cooler that cools our eyes & body. It’s fruits are also medicinal and are called as Sun berry or Wonder berry/cherry. Summer sun gives headache or heat rashes or constipation or stomach upsets? Eat Manathakali keerai twice a week and stay away from these summer syndromes!

Manathakalai keerai also induces sound sleep. It cures mouth and stomach ulcers too. Sukuti keerai is a good food treatment for piles and urinary problems. It is also used for natural deworming(Expelling stomach worms).

Milaguthakali keerai is very good for uterus and prescribed for moms-to-be, pregnant ladies and lactating moms. Also, recommended for dads-to-be.

Black Nightshade Egg Fry Recipe – Ingredients

Preparation Time : 10 mins | Cooking Time : 10 mins
Serves : 2 | Suits: 1+ Year babies and whole family

Manathakali Keerai – 1 small bunch
Big onion – 1
Dry Red Chilli – 1
Egg – 2
Salt – 1/4 tsp
Pepper – 1/4 tsp

To Temper:

Virgin Coconut Oil – 1 tbsp
Mustard seeds/Kadugu – 1/4 tsp
Cumin seeds/Jeera – 1/4 tsp

Preparation – How to make Manathakali/Sukkuti Egg fry ?

1.Buy Manathakalai keerai or cut out each stem(leaving the root to grow again) from homegrown greens.2.Discard/Throw away the worms-crept leaves. Separate good leaves from the stems and wash well. Also wash the flowers and berries separately. Transfer to a colander and drain the water from them.3.Chop onions and greens. In a tbsp of hot virgin coconut oil, add mustard seeds. Once spluttered, and cumin seeds.4.Add dry red chilli and chopped onion. Once fried, add chopped greens.5.Fry for a minute, simmer the stove and cook closed(open and stir for every minute) for 2-3 mins. Do not add water to cook.6.Take 2 eggs, crack and pour into a bowl. Mix well with a spoon or whisk.7.Pour the eggs into the cooked greens. Add 1/4 tsp salt and 1/4 tsp pepper powder. Stir well until eggs are cooked.       Serve as a side-dish or just add cooked rice and eat as such.

Tips/Tricks – Milaguthakalai/Sukuti Keerai Egg fry Recipe

  • Virgin coconut oil can be replaced by any normal cooking oil.
  • You shall replace big onion with a handful of small onions.

Nutritional Benefits

Black Nightshade Greens – Dietary Fiber, Protein, Calcium, Phosphorus, Iron, Vitamin C
Egg – Protein, Iron, Calcium, Potassium, Magnesium, Vitamins A,B&D

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Curd Rice Recipe | Thayir Saadham | Curd rice for parties | Party curd rice recipe | Travel Curd rice recipe | Curd Rice for Lunch Box

Tempered Curd Rice / Thaalicha Thayir Saadham is a refreshing dish in summer lunch menu. Do not miss to make this easy yet tasty Curd Rice in home-cooked Birthday parties!

For veg party times, my friends always insist me to go with Vegetable biriyani or curd rice as both have grabbed more rewards. This is my mother-in-law’s recipe which tastes delicious. The main difference is that she fries the rice and not the curd. Believe me that this method excels the usual ones. Try it out and taste the difference !!

Suggesting this calcium-rich coolant curd-rice to babies, kids, Moms-to-be, Dads-to-be, Pregnant ladies and Lactating moms.

Curd Rice Recipe – Ingredients

Preparation Time : 5 mins | Cooking Time : 10 mins
Serves : One of the dishes in a party with 10 families | Suits: 8+ Months babies and whole family

Rice – 1 cup or 200g
Water – 3.5 cups
Salt – 1 tsp heaped
Curd – 3 cups
Boiled milk – 3 cups

To Temper:

Oil – 1 tbsp
Mustard seeds/Kadugu – 1/4 tsp
Urad dal/Ulutham paruppu – 1/2 tsp
Channa dal/Kadalai Parupu – 1 tsp
Asafoetida/Perungaaya thool – a generous pinch
Green chilli – 2 or 3
Ginger – 1 inch piece
Curry leaves – Few
Coriander leaves – Few

Preparation – How to make Restaurant style Curd Rice – Thayir Saadham Seimurai

1.Wash and cook one cup rice with 3.5 cups of water for 4 whistles. You shall use left-over rice too. Add required salt and mix the rice well. Use ladle to mix for freshly cooked rice. Use hand for left-over rice. Mix well to mash them.2.Wash and cut green chilli, ginger and coriander leaves. Wash curry leaves and keep ready. In a tbsp of oil, add mustard seeds. Once spluttered, simmer the stove and add 1 tsp channa dal and 1/2 tsp urad dal. Once slightly browed, add a generous pinch of asafoetida.3.Add curry leaves, green chilli and ginger pieces. Saute for a minute and then add coriander leaves and saute for 2-3 seconds.4.Add mashed rice and fry well for a minute or two. Switch off the stove. Then add 3 cups of curd.5.Add curd and mix well. Then add 3 cups of warm(not hot) boiled milk.6.Mix well that it looks watery. Taste and add more salt, if required and mix again.7.Add finely chopped coriander leaves and keep closed(undisturbed) for 2 hours. After 2 hours, open and mix once and you could see the right consistency as below.Creamy and tasty Curd Rice is ready. Top with fried Cashews/fresh Pomegranate seeds/sweet Pineapple pieces..

Tips/Tricks for Curd Rice

  • Use milk if you want to use curd rice for lunch boxes or parties or travel or just if you want to consume after 2-4 hours.
  • If your curd is sour, add less curd and increase milk.
  • If you want to make instant curd rice, use more fresh curd and skip milk.
  • If you are using maa inji(Mango ginger), the you shall grate and add it in place of ginger.

Nutritional Benefits

Curd – Vitamins B&C, Calcium, Protein, Folates, Phosphorus, Potassium, Zinc, Selenium, Magnesium
Milk – Protein , Calcium

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Kodo Millet Tomato Fryums | Varagu Thakkali Vadagam | Varagu ilai vadaam Recipe | Millet vadaam using banana leaf

Kodo Millet tomato fryums/Varagu vadagam is a healthy treat for hot summer. These sun-preserved millet vadaams are homemade super-foods.

Hope you still remember the small tube-shaped(hole in the centre), colored and fried papads that we would have had in our childhood. We used to wear it in 10 fingers and call it as Modhira appalam(Ring Papad). The long version of it is called as kudal(Intestine). If you love those papads, then you will love this for sure!

Do check out my earlier post on Little Millet/Saamai ilai vadagam,which is my personal favorite 😉

Kodo Millet Tomato Fryums Recipe – Ingredients

Preparation Time : 10 mins | Cooking Time : 20 mins | Soaking + Drying Time : 2 hrs + 2 days
Makes : 20 vadaams | Suits: 1+ Years babies and whole family

Kodo Millet/Varagu Arisi – 1/2 cup
Tomato -2
Dry Red chilli – 1
Kodo Millet/Varagu Arisi – 1/2 cup
Salt – 1/4 tsp
Banana Leaves – 2 palm-sized squares

Preparation – How to make Kodo Millet Tomato Fryums – Varagu ilai vadagam seimurai

1.Wash kodo millet/varagu arisi twice and separate the stones(Scroll for Tips). Soak it in water for 2 hours.2.Chop 2 tomatoes and add it to mixie jar along with a dry red chilli.3.Grind it smoothly without adding water. Pour it in a bowl and keep aside. Drain the water and add soaked millet to the same mixie jar.4.Grind it well without adding water. Then add tomato puree and grind to a smooth batter.5.The consistency will be lil thick like idli batter. Add salt and mix well. In a oil-greased banana leaf, pour a small ladle of batter and make small and thick dosa-like circle.6.Pour ample water in idli pot, keep steamer or idli plate, close the lid and switch on the stove. Once steam starts coming out, Place the banana leaf(hold both sides else shape will be altered) and close the lid. Let the flame be high. Start making next dosa in another banana leaf. Once done, open the lid and it would have been cooked.7.Take out the banana leaf and place the leaf with freshly drawn dosa into idli pot. Take cooked dosa/vadaam and place it in a wide plate and start drawing next dosa. Repeat this until the batter is over. Keep the plates in hot sun for 2-3 days.8.Once dried completely, fry vadaam in hot oil and check. It should fry evenly and it should not stick to the teeth while eating. If yes, store the vadaams in air-tight containers and use it whenever required.9.Whenever required, fry vadaams in hot oil. This vadaam turns brown very quickly. So, once oil is hot, keep the stove in medium flame and then start frying. Once vadaam is fried, take it out as soon as possible. Fry one by one.Naturally colored healthy vadaams are ready. Enjoy with variety rice or just eat as snack!

Tips/Tricks

  • Millets might have tiny sand and stones. Take water immersed millets in a vessel. Hold one end of the vessel rim and slightly lift up. While you shake the vessel to and fro using one hand, gather the millets in the other palm and transfer to another vessel in batches. In this way, the sand settles in the bottom to discard easily. Repeat this process twice or thrice until no sand settles down.
  • Greasing oil in banana leaf before making first one is enough to make 25 vadaams.
  • Check the water in idli pot after 10+ vadaams and pour more if required. If the water is less, steam will be less and vadaams won’t be cooked properly.
  • Vadaams will cook in less than a minute. By the time you peel out the cooked one and make fresh one, the one in the idli pot would have been cooked.
  • Batter should not be watery. While making circles, it should not be transparent to see the banana leaf through the batter. In such case, vadaams will break while drying.
  • Add lil cumin seeds to the batter, if you like the flavor of jeera.
  • Reduce or skip tomatoes, if you don’t like its flavor.
  • You shall skip tomatoes for plain vadaams. In such case, add 1/8 cup water while grinding the batter.
  • Red chilli can be avoided or increased as per your spice level.

Nutritional Benefits

Kodo Millet/Varagu – Protein, Vitamins B, Fibre, Iron, Calcium, Phosphorus & other minerals
Tomato – Vitamins A,B&C, Fiber, Potassium, Magnesium, Calcium, Iron

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Traditional Kambu Koozh Recipe | Pearl Millet porridge | Bajra Summer recipes | Kammangoozh

Pearl Millet gruel/Kambu koozh is the best summer food. Electrical equipment like Air Conditioner keeps us cool, externally. Traditional summer foods keep our body cool from inside.

This koozh is not just meant for farmers. Season impacts each one of us. Eat wise, be hydrated and enjoy the summer !!

I have already posted Instant Pearl Millet/Kambu Moru, but this fermented koozh is the best as fermentation multiplies the nutrients and supplies good bacteria.

Also, do check out my earlier post on Finger Millet/Ragi koozh.

I brought these pearl millet crops from our field exclusively for these clicks 😉

Pearl Millet Porridge Recipe – Ingredients

Preparation Time : 10 mins | Cooking Time : 15 mins | Waiting Time : 12 hrs
Serves : 4 | Suits: 2+ Years babies and whole family

Pearl millet granules/Kambu kurunai – 1 cup
Water – 3 cups
Curd – 2 cups

Preparation

Day 1(Night)

1. Take a cup of kambu kurunai and pulse it in mixie(Preferably do not powder nicely). Boil 3 cups of water in a pressure cooker and let it nicely bubble up.2.   Add pulsed pearl millet granules and pressure cook for 3 whistles. Once pressure releases naturally, open and stir well.3.Let it cool down. Grease your hand with water and make round shaped balls. This is called Kambu urundai and you can eat this with Sambar or any tamarind based curry.

To make koozh(porridge), keep the balls soaked in drinking water overnight.

Day 2(Morning)

4.The water soaked overnight would have been fermented and developed good bacteria. Add curd and soaked water in a wide bowl and mix using mathu(ladle to make buttermilk from curd) to make mour(buttermilk). Stop once it is frothy and no curdles found. 5.Take the balls, squeeze in your hand and mix well in the buttermilk, without any lumps.Add salt when serving and enjoy with fresh pearl/small onions or mor milagaai(soaked in buttermilk, dried & fried chilli).

Tips/Tricks

  • You can add cut pearl onions in koozh or have a bite for every sip.
  • If you like soft and smooth koozh, you can use pearl millet powder/kambu maavu. In such case, do not pressure cook. Just keep stirring in a heavy bottomed pan like Ragi koozh(click here for link).
  • Use earthen/clay pot(Man chatti) to keep kambu kali soaked so that the koozh will be chilled naturally with the special aroma of earthenware.
  • After making kali, in warm milk, add a tsp of curd and keep closed so that fresh homemade curd will be ready in the morning to mix.

Nutritional Benefits

Pearl Millet/Kambu – Calcium, Potassium, Magnesium, Iron, Protein, Fibre, Folic acid, Zinc, Selenium, Vitamin B & E
Curd – Vitamins B&C, Calcium, Protein, Folates, Phosphorus, Potassium, Zinc, Selenium, Magnesium

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Vendhaya Keerai Parupu Kootu | Fenugreek leaves pulses mash | Methi leaves dal curry

Fenugreek leaf/Vendhaya keerai is the best body-coolant for hot summer. It is a medicinal herb that cures many ailments and suits all ages !

It is good for stomach ulcers. It generally heals wound and kills pain. Look down for more category-specific benefits.

Parents-to-be: This is one of the fertile greens – good for both moms-to-be and dads-to-be. Regulates irregular periods and cures infertility.

Pregnancy: It takes care of joint and body pains and also controls nausea. Rich in iron but doesn’t constipate.

GDM: This is highly recommended for diabetics as it controls blood sugar and cholesterol levels.

Lactation: Increases breast milk. Cures wound faster. Takes care of menstrual pain and tiredness.

Babies and Kids: Good for deworming. For babies, start with greens water and other mild greens like spinach(palak), Amaranth(arai keerai) and then introduce fenugreek leaves around 10 months.

Fenugreek greens are so easy to grow at home(Click here to see how ?). The first pic of the Preparation thumbnail(below) shows my USA-grown vendhaya keerai. Just 2 buckets from Dollar tree, 1 soil pack from Walmart and few fenugreek seeds(Vendhayam) from my kitchen, supplied greens for the whole summer last year. Just sown seeds for this summer too ! Enjoy growing, wherever you are 🙂

Fenugreek leaves pulses mash Recipe – Ingredients

Preparation Time : 10 mins | Cooking Time : 20 mins
Serves : 4 | Suits: 10+ months babies and whole family

Fenugreek leaves/Vendhaya keerai – a handful
Pearl onion – a handful
Sambar powder – 1 tsp

To pressure cook:

Moong dal/Paasi parupu – 1/4 cup
Tomato – 1
Asafoetida(Perungaayam) – 1/8 tsp
Turmeric powder – 1/8 tsp

To grind:

Coconuts – 5 lengthwise pieces

To temper:

Coconut oil – 1 tsp
Mustard seeds/Kadugu – 1/4 tsp

Preparation

1.Leave the root and cut out the stems. From each stem, pluck the leaves. The upper tender ones can be put as such. 2. Discard the stems and wash the leaves twice or thrice until the washed water has no visible dirts/sand. Always use 2 vessels while washing greens, so that dirts settle down along with water. Change water for every wash.3.Chop the leaves.4.Wash moong dal(paasi parupu) twice or thrice.5.Add washed dal to pressure cooker along with chopped tomato, generous pinches of asafoetida(Perungaayam) and turmeric powder.6.Add a cup of water and cook for 3-4 whistles.7.Grind few pieces of coconut using 1/2 cup water and keep it ready.8.In hot oil, add mustard seeds. Once spluttered, add chopped small onions and fry till translucent.9.Add chopped fenugreek leaves and fry for a minute.10.Cook covered in low heat for 2-3 more mins. Open the lid and stir for every minute. Then add a tsp of sambar powder.11.Fry for 20-30 secs and then add cooked dal. Add half more cup of water and let it start boiling.12.Add ground coconut and required salt.13.Cook covered in medium heat for 7-10 mins. Stir intermittently.    Serve with hot rice/dosa/chapathi.

Tips/Tricks

  • Split yellow moong dal(paasiparuppu) can be substituted with Toor dal(Tuvaram parupu).
  • Pearl onions are preferred for this recipe. But, you shall substitute big onion too.
  • Tempering with coconut oil, gives a nice flavor. You shall substitute with ordinary cooking oil too.
  • You shall replace sambar powder with your gravy powder(Kuzhambu podi). Or just add 1/2tsp dhaniya powder + 1/2tsp plain chilli powder+1 pinch Jeera powder +1 pinch pepper powder.

Nutritional Benefits

Fenugreek Leaves/Vendhaya Keerai – Dietary Fiber, Protein, Calcium, Iron, Phosphorous

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Veppam Poo Rasam | Dried Neem Flower Rasam Recipe

Neem flower/Veppam poo rasam is a part of Tamil New Year Recipe. New year menu is framed to have all tastes of life. Our food culture is seasonal, sentimental and medicinal.

Neem flower naturally pushes out intestinal worms and cleanses digestive system. Dads-to-be and moms-to-be can avoid this as it has contraceptive properties.

If you have sweet tooth, do give a try on Neem flower banana sweet(Click here for link).

அனைவருக்கும் இனிய தமிழ் புத்தாண்டு நல்வாழ்த்துக்கள் : சித்திரை 1 (Anaivarukkum iniya thamizh puthaandu nalvaazhthukkal : Apr-14)

Neem Flower Rasam Recipe – Ingredients

Preparation Time : 10 mins | Cooking Time : 10 mins
Serves : 4 | Suits: 2+ Years babies and whole family

Tamarind – gooseberry(nellikkai) sized
Asafoetida/Perungaayam – a generous pinch
Turmeric powder/Manjal thool – 1/8 tsp
Coriander powder/Malli thool – 1/2 tsp
Rock salt – 1 tsp
Coriander leaves – few

To grind:

Garlic – 3 cloves
Cumin seeds/Jeeragam – 1 tsp
Peeppercorns/Milagu – 1 tsp
Tomato – 2

To temper:

Ghee – 1 tsp
Dried Neem flower – 1 tbsp
Mustard seeds/Kadugu – 1/2 tsp
Urad dal/Ulutham parupu – 1/4 tsp
Fenugreek/Vendhayam – 10 seeds
Red chilli – 2
Curry leaves – few

Preparation

1.Cut 2 tomatoes vertically and add a cup of water and a gooseberry(nellikkai) sized tamarind to it. Switch off when it comes to a rolling boil. Take 3 garlic cloves, pepper and cumin seeds, each a tsp.2.Grind garlic, pepper and jeera for a pulse in mixie. Peel the skin of tomatoes and put the skin in the same water.3.Take the tomatoes and add it to the same jar containing spices. Grind coarsely. Press tamarind along with tomato skin in it, to extract the juice.4.Filter tamarind water through fingers and discard the pulp and tomato skin. Add ground stuff to it along with a generous pinch of asafoetida.5.Add 1/8 tsp turmeric powder, 1/2 tsp coriander powder and required salt.6.Add more water, mix well and taste it. Adjust salt/water, if required. Add chopped coriander leaves and stems.7.Add 1/2 tsp ghee and fry dried neem flowers in sim flame for a minute. Remove and keep it in a bowl.8.In the same pan, add 1/2 tsp ghee and once hot, add mustard seeds. Once spluttered, add urad dal and fenugreek seeds.9.Once slightly browned, add 2 red chillies and few curry leaves. After a minute, pour the rasam water into it.10.Cook in medium heat. Once the pan is fully frothy(do not let it boil), switch off the stove. Top with ghee-fried neem flower and close the lid till serving time.         Serve with hot rice …

Tips/Tricks

  • To make dried neem flowers, pick the flowers, wash it in water, remove from stalk and sun-dry it for 2 days or shadow-dry it for 5 days until it loses moisture. This will be so light and so make sure it is not blown away in wind. Store in air-tight container and use it within 3-4 months.
  • Do not add more than 1 tbsp of neem flowers, as it might make the rasam too bitter.
  • Adding coriander stems too gives a good flavor to rasam.
  • Ghee can be replaced by sesame oil, but ghee gives a good flavor in this rasam.
  • Do not let the rasam boil. Switch off once it is well frothy.

Nutritional Benefits

Neem Flower – Anthelmintic(Antiparasitic that expel parasitic worms), Antifungal, Antibacterial, and Antiviral in nature

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Paruppu Urundai Kuzhambu | Lentils balls curry | Urundai kulambu recipe

Paruppurundai kuzhambu/Lentils balls gravy is vegetarian’s kola urundai kuzhambu(meat balls gravy). This is an irresistibly lip-smacking curry with awesome flavor.

I love it sooo much and I am addicted to this aroma. No extra side-dish is required for this. Just rice dunked in this gravy, with alternate bites of lentils balls is a fulfilling meal to me.. Left-over gravy goes well with idli/dosa in the night. Your kids deserve this protein-rich treat ! This is also recommended for dads-to-be.

Lentils Balls Curry Recipe – Ingredients

Preparation Time : 30 mins | Cooking Time : 40 mins | Waiting Time : 30 mins
Serves : 4 | Suits: 1+ Year babies and whole family

For Lentils balls:

Small onions – 6
Curry leaves – few
Coriander leaves – few
Grated coconut – 1/4 cup
Asafoetida/Perungaayam – 1/8 tsp
Salt – 1/4 tsp

To grind:

Garlic – 2 cloves
Dry red chilli – 1
Aniseed/Sombu/Saunf – 1/4 tsp
Chana dal/Kadalai parupu – 1/2 cup
Toor dal/Thuvaram parupu – 1/3 cup

For gravy:

Tamarind – Gooseberry(Nellikkai) sized
Curry powder/Kuzhambu podi – 1 tbsp
Salt – 1/2 tsp
Small onions – 6
Tomato – 1
Asafoetida/Perungaayam – 1/8 tsp

To grind:

Coconut – 4-5 pieces
Small onion – 1

To temper:

Oil – 1 tbsp
Mustard seeds(Kadugu) + Urad dal(Ulunthu) – 1/4 tsp
Curry leaves – few

Preparation

1.Take chana dal and toor dal in a vessel. Wash it twice and soak it in water for half an hour.2.Take a goodeberry(nellikkai) sized tamarind and soak it in a cup of warm water for 10 mins. Then, rinse it well with fingers until it disperses well. Strain the tamarind extract through your fingers.3. Throw away the pulp and seeds and keep the tamarind extract ready. In a mixie jar, grind saunf(sombu), 1 red chilli and 2 garlic.4.Drain water completely from soaked dal and add to mixie jar in batches and grind neither smoothly nor coarsely.5.Fine chop 6 small onions, few curry leaves, coriander leaves and add to ground dal. Chop other 6 small onions roughly to use for gravy. 6.Add 1/4 cup of grated coconut, a generous pinch of asafoetida and 1/4 tsp salt. Mix well.7.Make small balls and keep ready.8.In a mixing bowl, add a tbsp of sambar/curry(kuzhambu) powder, tamarind extract, 1/2 tsp salt.9.Grind 4-5 coconut pieces and a small onion using little water to a smooth paste. Add it to the mix.10.Add 2 cups of water, mix well, taste it and adjust salt,water and chilli powder, if required. Chop a tomato and keep ready. In hot oil, add mustard seeds and urad dal.11.Once mustard seeds splutter, add chopped onions and curry leaves. Once onions turn translucent, add chopped tomato and fry well.12.Once oil separates, add asafoetida. Pour the gravy mix.13.Cook covered in medium-high for 10-15 mins until raw smell leaves. Then put the stove in medium heat and gently drop dal balls one by one.14.Again, cook covered for 10-15 mins until balls are cooked thoroughly.                  Enjoy with hot rice …

Tips/Tricks

  • Chana dal should be dominant and so it is used more than toor dal in this recipe.
  • You shall steam lentils balls using steamer or idli pot for 10 mins and then add to boiling gravy and cook for 5 more mins. But I like to add it directly as the dal slightly mixes with curry while cooking and thickens the gravy and also enhances the taste.
  • You shall replace curry powder with your usual gravy powder. Or just add 1/2tbsp dhaniya powder + 1/2tbsp plain chilli powder+ 1 pinch turmeric powder + 1 pinch Jeera powder +1 pinch pepper powder.

Nutritional Benefits

Yellow pigeon peas/Toor dal – Proteins, Dietary Fiber, vitamins A,B,C, Iron, Potassium, Folates/Folic acid, Selenium, Zinc,Magnesium,Manganese,Calcium, other minerals and essential amino acids
Split Bengal Gram/Chana dal – Protein, Dietary Fiber, Iron, Calcium, Vitamin A

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Palak Keerai Masiyal | Spinach Mash Recipe | Palak Kadanja Keerai Recipe | Baby spinach recipes

Palak keerai masiyal/Spinach mash is very easy, yet tasty and healthy. Once you try this, you will definitely hook to this recipe.

Keerai sothu urundai(Spinach rice balls) is a usual hit among kids and I have relished it from childhood. Though each ball is packed with enormous vitamins and minerals, to me – each ball is packed with my mom’s love.. Every time I eat this, I remember you amma…

Baby Spinach Mash Recipe – Ingredients

Preparation Time : 5 mins | Cooking Time : 10 mins | Waiting Time : 10 mins
Serves : 2 | Suits: 10+ Months babies and whole family

Spinach/Palak – 150g
Onion – 1 big or 2 medium
Garlic – 3 cloves
Green chilli – 1 big or 2 small
Tamarind/Puli – 1 inch piece
Salt – 1/2 tsp

To Temper:

Gingelly oil/Nallennai – 1 tbsp
Cumin seeds/Jeera – 1/2 tsp

Preparation

1.Wash the leaves twice or thrice until the washed water is clear. Refer this link to know how to clean veggies and greens..2.Peel the skin and cut onion & garlic. Heat a tbsp of sesame oil(Nallennai) and once hot, add jeera. Before jeera darkens, add onion, garlic and green chillies.3.Add salt and a pinch of tamarind. Saute till onion turns translucent. Do not fry too much making onions turn brown as it might give bitter taste.4.Add washed spinach leaves and fry for a minute till the leaves shrink.5.Cook closed for 2 more mins in medium flame. Stir in between. No water is required for this dish. Leaves will cook within 4-5 mins. Once done, transfer to a plate and let it cool down.6.Once cooled, transfer to mixie jar and give short pulses until required consistency reaches.         Serve with hot rice.. Yummm….

Tips/Tricks

  • Green chilli tastes good in this recipe. So, do not try to replace with dry red chilli.
  • When preparing this for babies, reduce chilli and tamarind. Tamarind is recommended only after 1 year of age. Try Spinach Pulses Mash recipe for babies before trying this recipe.

Nutritional Benefits

Palak/Indian Spinach – Proteins, Fiber, Folates, Vitamins A,B,C,E,K, Potassium, Calcium, Iron, Magnesium, Phosphorus, Omega-3 & 6 Fatty acids

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Pineapple Tonic for cough | The best home remedy for cough | Raw Pineapple and honey cures cough

Pineapple is a natural way to cure cough. It really works!! Fresh pineapple juice mixed with honey cuts off cough by kicking off mucus. Try this natural tonic at your next cough!!

My kid Nilaa had sleep-disturbing cough last month. Turmeric Pepper milk kept her cough at bay during the daytime. Honey and pepper made her sleep till midnight. But after that, cough ruled over. Sleepless night. I miss my Karpuravalli Kashayam/Oregano Tonic(Click here for link) that acted as best cough-killer in India. Then my friend(Mrs.Revathi Prabahar) here(in USA),  suggested Pineapple juice. Thanks a ton Rev ji! It worked well and she  we had a sound sleep with no sounds of cough ! I gave this juice for 3 continuous days and the cough was completely off.

Then I googled about the role of pineapple in curing cough. I read that enzyme “bromelain” present in Pine-apple is a natural anti-inflammatory that dissolves the mucus in lungs.

Instead of opting for Pine-apple flavored cough syrup, fresh pineapple juice seems to be the best way to cure cough.If your baby has any food allergy, it is always advisable to wait till 1 year to start with acidic fruits like orange, lemon and pineapple. Else, you shall introduce pineapple around 8-10 months of age.

My Pediatrician advised to avoid “Honey” till she turns 2 as it might cause “Botulism”. So, I have recommended this recipe for 2+years babies.

Eating Pineapple is safe during pregnancy unless it is not an overdose. 1 slice(the whole circle including the core) per day will keep your morning sickness at bay. This fresh pineapple tonic is safe during pregnancy. If you have spotting problems(before or during pregnancy), then consult your doctor before having pineapple.

Raw Pineapple Tonic Recipe – Ingredients

Preparation Time : 10 mins
Makes : 3/4 Cup | Suits: 2+ Years babies and whole family

Pineapple – 2 circles
Honey – 1 tsp
Water – 1/4 cup

Preparation

1.Wash pineapple and cut out the top leafy part. Then, cut the outer skin. I usually wash it again 😉2.Cut into circles. Take 2 circles one over the other. Cut horizontally and vertically so that they are chopped into bite-sized pieces.3.Take the pieces in a mixie jar and puree them well without any lumps. Then add 1/4 cup of water.4.Again grind them for several pulses. Then, filter them using a sieve. Press with a spoon to extract all drops.5.Add a tsp of honey and mix well until it is fully dissolved.

Drink immediately. Get well soon !

Tips/Tricks

  • Filtering the juice is optional. You can drink as such, if you prefer.
  • Add some pepper powder or finely crushed pepper on top for faster relief.
  • Mine was so sweet as pineapple was well ripened. You shall increase honey to 1 tbsp for more sweetness.
  • For additional sweetness, you can add panangalkandu(Palm candy) in 1/4 cup water, dissolve it and then filter it to add in pineapple juice instead of plain water while grinding. Palm candy is good for cold and sore throat.

Nutritional Benefits

Pineapple – Dietary Fiber, Iron , Calcium, Potassium, Magnesium, Protein, Vitamins A,B & C
Honey – Protein, Vitamins B&C, Folates, Iron, Zinc, Selenium and other minerals

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